Nutrição
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Navegando Nutrição por Autor "Boni, Beatriz Ritter"
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Artigo Científico Acesso embargado Educação alimentar e nutricional para a promoção de hábitos alimentares saudáveis em escolares(2019) Silva, KatieliDurante a infância o consumo alimentar geralmente é modificado por influências do meio, este é um momento propício para intervenções de Educação Alimentar e Nutricional, visto que costumes adquiridos durante essa fase podem perdurar por toda a vida. Nesse sentido, salienta-se a importância da Educação Alimentar e Nutricional, pois através dela é possível estimular o exercício da autonomia e do autocuidado em relação à alimentação. A escola é um espaço fundamental para a inclusão e disseminação da Educação Alimentar e Nutricional, através da utilização de instrumentos lúdicos é possível integrar teoria e prática, instigando o interesse, a curiosidade e a interação dos participantes no processo de aprendizagem. O objetivo deste estudo foi de classificar o estado nutricional, verificar o consumo alimentar e realizar ações de educação alimentar e nutricional com escolares da rede pública de ensino. Caracteriza-se como um estudo de intervenção, de abordagem quantitativa, com indicadores qualitativos e corte transversal. A intervenção ocorreu durante 5 dias seguidos, tendo cada encontro a duração de cerca de 1 hora e 30 minutos, foram realizadas abordagens teóricas e atividades lúdica. Os dados foram armazenados em planilhas do software Microsoft Office Excel® 2010 e analisados com auxílio do programa Stata® 13.0. A intervenção conduzida favoreceu a adoção de práticas alimentares mais saudáveis, tendo em vista as alterações no consumo alimentar dos escolares após a experiência, contribuindo assim para a promoção da saúde na escola.Artigo Científico Acesso embargado Elaboração e aplicação de uma ferramenta de gestão de custos e de informações nutricionais para uma empresa de refeições congeladas(2020) Jacinto, Gustavo MacielThe management of costs and nutritional information is essential for companies that produce meals in this extremely competitive scenario. Given this, this article aimed to develop and apply a cost management tool containing nutritional information for a frozen meals company, being classified as an applied research, of the experimental type with a quantitative approach. The tool was elaborated using Microsoft Excel®, using interconnected spreadsheets, the data were collected from the technical preparation sheets existing in the establishment, which made it possible to calculate the costs and nutritional information for each preparation and to determine the price of sales and profitability. It was concluded that applying the technical sheet tool in a Food and Nutrition Unit enables better cost management, the faithful formulation of the nutritional table and also the training of employees, in order to guarantee the standardization and quality of the product.Artigo Científico Acesso embargado Instrumentos para controles internos no recebimento e no armazenamento de alimentos em um restaurante/lanchonete comercial de Florianópolis/SC(2017) Vivan, Maria EduardaInternal controls on receipt and storage of foods are procedures that aim at the administrative organization and maintenance of the quality of the goods received and can be carried out by means of instruments. The objective of this research was to evaluate the instruments of internal controls in the reception and storage of food in a commercial restaurant/snack bar in Florianópolis/SC, aiming at its restructuring or creation as needed. The study areas were the sector of reception and storage of dry, frozen and refrigerated foods, and the population was the employees who worked in these sectors. The approach was qualitative being classified as social, descriptive, and exploratory research. Direct observation and the semi-structured questionnaire were used as research instruments and, therefore, difficulties were encountered in the organization and control of the processes, mainly in the stock, with some resistance to changes. Further studies on the control of these processes and the influence on costs over time, as well as on the importance of these controls for the nutricionist, are suggested.Artigo Científico Acesso embargado Nutricionista e qualidade higiênico-sanitária dos alimentos(2019) Santos, Luan Pedro dosThis study proposed to apply the checklist of good practices for food services and a questionnaire to identify the presence of the nutritionist in seven restaurants in a district of the city of Palhoça, Santa Catarina. The relation of the presence of the nutritionist with the hygienic-sanitary quality in Food and Nutrition Units. In this analysis were accomplished averages and test of conformities, relating to the presence or not of the nutritionist in the units. As a result, it was observed that the presence of the nutritionist was positive in relation to the conformities and in the units that did not present the professional; several unconformities were evidenced, such as the lack of a Good Practices Manual and sample collection in many of them.Artigo Científico Acesso embargado Promoção de hábitos alimentares saudáveis para indivíduos com síndrome de Down(2019) Klein, Stefany RoseDown syndrome is a genetic alteration of chromosomal origin, capable of affecting the cognitive development of these individuals, besides making them propitious to the appearance of Chronic Noncommunicable Diseases. Eating habits have a great influence on a healthy life and away from pathologies. Food and Nutrition Education is able to provide or instigate changes in erroneous habits, through evaluative and educational instruments. This article proposes to elaborate and to use instruments of Food and Nutrition Education, in order to stimulate healthy eating habits in individuals with Down syndrome of an association of São José, Santa Catarina. The study is characterized as qualiquantitative and descriptive. The intervention consisted of two evaluative activities to verify knowledge about food and food consumption, as well as an educational one, to evaluate healthy eating knowledge and the effectiveness of the instrument. The instrument on food consumption showed the frequent consumption of certain foods such as breads, milks and derivatives, coffee, rice, beans, sausages and sugary drinks. The implementation of the educational instrument proved effective, resulting in an average of 4.09 certain foods per participant. However, the effectiveness of the instrument can not be proven due to the short period of application, which may interfere with the promotion of healthy eating habits.